Orecchiette with Spinach and Butter Beans
Al dente pasta with creamy butter beans and fresh cooked spinach makes an easy weeknight meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 5 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 16 ounces canned baby butter beans rinsed and drained
- 2 cups fresh baby spinach
- 16 ounces orecchiette
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1/2 teaspoon grated nutmeg
- Coarse kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Cook orecchiette according to package directions. Reserve 1/2 cup of the pasta water at the end of cooking. Drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until the garlic is fragrant and just beginning to turn golden, about 1 minute.
Add the butter beans and spinach and continue to cook, stirring, until the spinach is wilted, about 1 more minute.
Add the cooked pasta to the pan along with 1/4 cup of the reserved pasta water and cook, stirring, for two minutes.
Add the parmesan to the pan. Season with nutmeg, salt and pepper to taste, and allow to cook, stirring occasionally, until the pasta is crispy and browned on the edges, about 8 minutes more.
Serve with an extra sprinkling of crushed red pepper flakes and nutmeg if desired. This is delicious served warm or at room temperature.
Calories: 484kcal | Carbohydrates: 68g | Protein: 17g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 395mg | Potassium: 401mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 3.1mg | Calcium: 136mg | Iron: 2.8mg